Ingredients:

  • 2 ½ cups (300g) Plain (All-Purpose) Flour
  • 1 cup (227g) Unsalted Butter (very cold, cubed)
  • 1 tablespoon Granulated Sugar (for crust)
  • 1 teaspoon Fine Sea Salt (for crust)
  • ½ cup Ice Water (plus extra if needed)
  • 6–7 large Cooking Apples (approx. 1.4 kg), peeled, cored, and sliced
  • ¾ cup Granulated Sugar (for filling)
  • ¼ cup Light Brown Sugar (packed)
  • 3 tablespoons All-Purpose Flour or Cornstarch (for thickening)
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • 1 tablespoon Freshly Squeezed Lemon Juice
  • 1 tablespoon Unsalted Butter (cut into small pieces for dotting)
  • 1 Large Egg (for egg wash)
  • 1 tablespoon Milk or Cream (for egg wash)
  • Coarse Turbinado Sugar (for sprinkling)

Instructions:

  1. Combine Dry Ingredients for Pastry: Whisk 2 ½ cups flour, 1 tsp salt, and 1 tbsp sugar in a large bowl.
  2. Cut in Butter: Cut the very cold, cubed butter into the flour mixture using a pastry blender or food processor until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
  3. Add Water & Chill: Drizzle in ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Do not overwork. Divide into two unequal discs, wrap tightly, and chill for at least 60 minutes.
  4. Mix Filling: In a separate large bowl, whisk together the sugars, flour/cornstarch, cinnamon, and nutmeg. Toss the prepared apple slices and lemon juice gently with the spice mixture until evenly coated. Set aside.
  5. Roll Base Crust: On a lightly floured surface, roll the larger dough disc into a 12-inch circle. Carefully transfer it to a 9-inch pie dish and gently fit it into the bottom and sides. Trim the overhang slightly.
  6. Fill and Top: Pour the apple mixture into the pastry shell, mounding them slightly. Dot the top of the apples with the 1 tbsp of small butter pieces. Roll out the second dough disc and place it over the filling.
  7. Seal and Vent: Crimp the edges of the top and bottom crusts together securely. Cut several vents into the top crust to allow steam to escape.
  8. Wash and Sugar: Whisk the egg with 1 tbsp milk/cream for the egg wash. Brush the entire top surface evenly and sprinkle generously with coarse turbinado sugar.
  9. Initial Bake: Bake at 425°F (220°C) for 15 minutes to set the crust structure.
  10. Finish Bake: Reduce the oven temperature to 375°F (190°C) and continue baking for 45–60 minutes more, or until the crust is deep golden brown and the filling is bubbling thickly. Cover edges with foil if they brown too quickly.
  11. Cool Completely: Allow the pie to cool on a wire rack for a minimum of 3 hours before slicing to ensure the filling sets properly.